Orange cream cupcakes
Cupcake Ingredients 1 tin pan 12 cupcake liners – 1 1/2 cup all-purpose flour – 1/2 tsp baking powder – 1 stick butter – 3/4 cup plus 2 tablespoons of powder sugar – 2 eggs – 1/2 tbsp orange zest – 1 tbsp orange juice – 3/4 cup milk – 1/2 cup cream cheese – 1/4 stick butter – 1 tsp orange zest – 1/2 tsp vanilla extract – 1 cup powdered sugar
Put cupcake liners in cupcake tin
Mix together the flour and baking powder in a bowl.
In another bowl, beat the butter and sugar with an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
Add the eggs one at a time, beating Well after each one.
Beat in the orange juice and zest. On a low speed, beat in the flour and milk, alternating a little at a time. Mix until just combined.
Use a teaspoon to transfer equal amounts of the mixture to the cupcake liners. Preheat the oven to 350° and bake cupcakes for 15-20 minutes. Leave them to cool on a wire rack.
For the icing, beat together the cream cheese and butter until light and creamy. Add in the orange zest, vanilla extract and powdered sugar, beating until smooth. Swirl over your cupcakes and add a sprinkling of orange zest to finish.